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Honey mustard chicken parcels

Honey mustard chicken parcels

2
Points®
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Moderate
Cooking in a paper parcel is a French technique that cooks the meat and the sauce in one neat package.

Ingredients

Garlic

1 clove(s), crushed

Fresh sage

1 tbs, finely chopped, plus 8 leaves to garnish

Honey

2 tbs

Whole grain mustard

2 tsp

Lemon juice

2 tbs

Soy sauce

1 tbs

Skinless chicken breast

600 g, lightly scored (4x150g)

Lemon(s)

1 medium, 4 slices, halved

Asparagus

2 bunch(es), trimmed

Rocket

1 cup(s)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Place garlic, chopped sage, honey, mustard, juice and soy sauce in a screw-top jar. Shake to combine.
  2. Place each chicken fillet on a 20cm square piece of baking paper. Drizzle with mustard mixture. Top each with 1 piece of lemon. Fold paper to enclose chicken fillets and make parcels. Place parcels on a baking tray. Bake for 20–25 minutes or until cooked through.
  3. Meanwhile, cook asparagus in a steamer basket over a saucepan of simmering water for 3-4 minutes or until just tender. Open chicken parcels and remove the lemon. Arrange asparagus on serving plates and top with chicken, remaining sage leaves and remaining lemon pieces. Serve with rocket.

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